"Sous Chef"

Description of Work

Ranked as one of the best employers in the state of Nebraska, the University of Nebraska is committed to providing a work environment and culture that fosters personal and professional success and satisfaction. By joining our team, you will be given opportunities to grow as an individual and contribute to the significant impact that we make within the University of Nebraska community and Nebraska's economy each year.

We invest in our employees:

• Vacation and sick leave pay
• Medical, dental, and vision insurance
• No-cost life insurance
• Employee Assistance Program
• Exclusive staff discounts
• Continuous improvement and innovation
• Professional development through training and education
• And much more!

The Sous Chef works within an all you care to eat dining center on campus. In this role you will:

• Help lead dining center operations with experience and passion for food service and high level of customer engagement.
• Serve as a key member within the dining center and culinary leadership team.
• Assist in the creation and execution of developing a culture within dining locations that prioritizes quality, innovation, nutrition, and sustainability while serving the residential and campus community.
• Make data driven decisions for menu planning, labor forecasting to ensure fiscal responsibility.
• Support campus events, themed meals, and outreach programming.

The University of Nebraska-Lincoln seeks to attract and retain a high performing and collaborative workforce. UNL is committed to providing a work environment and culture that fosters personal and professional success where every person and every interaction matters. The University is proud to be one of Nebraska's preferred and largest employers where individuals are able to participate and contribute to their full potential.

As an EO/AA employer, the University of Nebraska considers qualified applicants for employment without regard to race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation. See https://equity.unl.edu/notice-nondiscrimination/.

Minimum Required Qualifications:

• Associate's degree in hospitality, culinary arts, or a related field (or equivalent experience.)
• Minimum of 3 years of culinary and/or large scale kitchen experience; including recipe development, supervising a team, and special dietary accommodations.
• Experience recognizing and training food safety practices.
• Proficiency in Microsoft Office and familiarity with foodservice software systems.
• ServSafe Management certification (or ability to obtain within 90 days).
• Experience providing team leadership and motivation.
• Strong verbal and written communication skills.
• Ability to work a flexible schedule including weekends, evenings, and campus events.

Preferred Qualifications:

• Certified Chef de Cuisine (CCC) or similar culinary certification
• Proven culinary expertise, including global cuisines.
• Familiarity with CBORD/NetMenu.
• 3 years of supervisory experience within a college/university, hotel, or large-scale restaurant operation.
• Experience in catering, special events, and student/staff engagement.